Mini Cherry Bundt Cakes for #BundtaMonth April

Mini cherry bundt cakes add a festive touch to any dessert table and can transition from a brunch treat to a dinner dessert. Baking with frozen cherries makes this recipe achievable any time of the year.

The baking women of #BundtaMonth shared beautiful Bundt cakes last week to start off the month of April. Led by Cake Duchess and Baker Street, this monthly baking event is something I enjoy—not only baking a cake in my kitchen but catching a glimpse into the group members’ kitchens is a treat! I am late to the party—spring break with the family came first—and I am happy to join the group with these mini cherry Bundt cakes today. With baby showers or bridal showers in mind, I set out to bake a pretty-in-pink confection.

I started with a recipe I’ve seen a number of times as an advertisement in various cooking magazines: the C & H Sugar All-in-one Cake & Frosting recipe. Have you seen it too? The recipe promises to make baking at home even easier with this two-for-one recipe. The ingredients listed make the frosting and the cake too. First you make the frosting mixture, set some aside, then continue to add a few more ingredients to make the cake batter. I added some frozen cherries and pureed cherries to add to the frosting to go along with the CHERRY theme this month. Easy enough recipe and a straight-forward idea, but I have to say this wasn’t my favorite Bundt cake. The cake was a bit dense and heavy but the cherries did create a bright spot in these mini cakes. I’ll continue to bake with C & H products for sure but will likely use different recipes. I’d love to hear if you’ve had success with this type of recipe. Let me know!

The sure look cute…but we all have those type of results. Not terrible but just not up to expectations…I know you’ll bounce right back with something divine. I hear you’re participating in the Bake Off too…best of all possible luck Holly!